Stuffed eggplant

Stuffed eggplant

200 Eggplant, mushrooms 50, 25 butter, sauce 50, breadcrumbs 5, 2 garlic, pepper.

Eggplant peeled, cut in half. From the middle of the cut portion of the pulp. Salt and give lie down for 30 minutes to isolate a liquid, then breaded in flour and fry.
Taken out of the eggplant pulp to chop up, mix with chopped mushrooms and fry. Season with salt, pepper and mashed garlic.
Prepared eggplant filled with stuffing, sprinkle with breadcrumbs milled, pour the melted butter and bake in the ovens.
Serve with red sauce.


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